crunchy pita chips

Crunchy Pita Chips

Prep time:
10 min
| Serves:
64 chips

Recipe From: www.sobeys.com
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Ingredients
  • Olive oil: 1/3 cup (75 mL)
  • Onion: 3 tbsp, minced (45 mL)
  • Garlic: 2 cloves, minced
  • Whole wheat pita bread pocket: 4, each cut into 8 wedges, split apart into 64 triangular pieces
  • Poppy seeds: 2 tbsp (30 mL)
  • Sesame seeds: 2 tbsp (30 mL)
  • Caraway seeds: 1 tsp (5 mL)
  • Salt (sea salt preferred): 1 tsp (5 mL)
Utensils
  • Parchment paper-lined baking sheet. 
  • Measuring spoons
  • Knife
  • Airtight container
     
Directions
  1. Preheat oven to 375°F (190°C). Stir oil with onion and garlic. Toss with pita chips. Arrange in single layer on 2 parchment paper-lined baking sheets. Sprinkle with poppy seeds, sesame seeds, caraway seeds and salt.
  2. Bake 11 to 12 min. -- switching placement on oven racks half-way through baking -- or until golden brown and crisp. Cool completely. Store in airtight container up to 2 days.
     
Nutrition Facts

Calories: 200 |

Protein: 4 g |

Fat: 12 g |

Carbohydrate: 19 g |

Fibre: 3 g |

Sodium: 440 mg |

Saturated Fat: 1.5 g

Sugar: 0 g

Cholesterol: 0 mg

Tip: For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.

Total Cook Time: 25 min

Food Guide Counter

1 Grain Products Serving

Food Guide Counter

1 Grain Products Serving